PRALINES RECIPE | ALLRECIPES
Had these in New Orleans and loved them, so I tried different combos and liked this best.
Provided by MARKR
Categories Desserts Specialty Dessert Recipes Praline Recipes
Total Time 45 minutes
Cook Time 30 minutes
Yield 20 servings
Number Of Ingredients 6
Steps:
- Line a baking sheet with aluminum foil.
- In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
- Drop by spoonfuls onto prepared baking sheet. Let cool completely.
Nutrition Facts : Calories 179.6 calories, CarbohydrateContent 24.5 g, CholesterolContent 9.6 mg, FatContent 9.4 g, FiberContent 0.8 g, ProteinContent 1 g, SaturatedFatContent 2.8 g, SodiumContent 29.3 mg, SugarContent 23.6 g
PRALINE CAKE RECIPE | SOUTHERN LIVING
Light vanilla sponge cake meets sweet-and-salty praline glaze in this decadent fall dessert. If you’re in search of a basic, yet fabulous homemade cake recipe, this sweet treat checks all the right boxes. The homemade vanilla cake couldn’t be easier to make and would be great even without the caramel-like glaze, dusted simply with powdered sugar. But this light, tender cake is only enhanced by the Praline Glaze, which adds a welcome boost of flavor and moisture to the sponge. For the glaze, we use brown sugar and salted butter to add depth of flavor and cut the sugary sweetness you’d expect in a caramel. The pecans bring a rich, nutty flavor and dynamic texture to the praline glaze. Channel the spirit of Southern holidays spent munching on Pecan Pralines with this nostalgic cake. It’s a lovely treat for an afternoon get-together or to serve a smaller crowd. To complement this fluffy cake, we recommend serving with a drizzle of sweetened cream or a scoop of vanilla ice cream.
Provided by Southern Living
Categories Cakes
Total Time 1 hours 50 minutes
Yield 1 (8-in.) cake
Number Of Ingredients 14
Steps:
- Prepare the Cake: Preheat oven to 350°F. Beat sugar and butter in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Add egg, beating well. Stir together flour, baking powder, and salt in a separate bowl; add to sugar mixture alternately with milk, beginning and ending with flour mixture, beating on low speed until just combined after each addition. Stir in vanilla.
- Pour batter into a heavily greased 8-inch round or square cake pan. Bake in preheated oven until a wooden pick interested in center comes out clean, 23 to 28 minutes. Transfer to a wire rack. (Do not turn oven off.)
- Prepare the Praline Glaze: Stir together brown sugar, butter, milk, and flour in a bowl until well combined. Stir in pecans.
- Spread Praline Glaze over hot Cake. Bake at 350°F for 5 minutes. Transfer to a wire rack; let cool completely, about 1 hour.
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PRALINE PECANS RECIPE - BETTYCROCKER.COM
Here is as incredibly easy recipe for candied pecans - perfect for gift-giving or Christmas party dessert treats.
From bettycrocker.com
Reviews 5
Total Time 35 minutes
Calories 190 per serving
From bettycrocker.com
Reviews 5
Total Time 35 minutes
Calories 190 per serving
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Jan 05, 2020 · Praline recipes may vary from region to region, but they all rely on the same basic technique: First, combine granulated sugar, butter, and a liquid (usually cream or milk) over medium heat, then boil the mixture until it reaches a specific temperature (usually 240 F). Add nuts and flavorings, then beat the mixture until it thickens.
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The basic praline recipe includes locally-sourced pecan halves, creamy butter, sugar, and cream. However, depending on the cook and region, the amount of each ingredient and type of sweetener and fats may vary. For example, in New Orleans you may find pralines made with heavy cream versus the whole milk often used in a Texas praline recipes.
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Nov 17, 2008 · In New Orleans, praline is an institution. Brought to Louisiana by French immigrants, the recipe quickly adapted to the plentiful amounts of pecans in Louisiana. Not only were the original almonds and hazelnuts swapped for the local Southern nut, but the recipes that developed also added cream or evaporated milk.
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Praliné cooking information, facts and recipes. A confection made by mixing nuts with boiling sugar syrup and then dropping the mixture in nugget sized drops onto a butter surface, allowing to cool.
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Rating: 4.41 stars. 188. Brown sugar, cream, salt, margarine and pecans are microwaved then flavored with vanilla and dropped onto waxed paper to cool into bite sized pralines. By MARY GAIL. Texas Pralines.
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PRALINE - WIKIPEDIA
Praline (US: / p r e? l i? n /; New Orleans, Cajun, and UK: / p r ?? l i? n /) is a form of confection containing, at a minimum, culinary nuts – usually almonds, pecans and hazelnuts – and sugar. Cream is a common third ingredient.. There are three main types: Belgian pralines, which consist of a chocolate shell with a softer, sometimes liquid filling, traditionally made of ...
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PRALINE - DEFINITION OF PRALINE BY THE FREE DICTIONARY
Define praline. praline synonyms, praline pronunciation, praline translation, English dictionary definition of praline. n. 1. A confection made of nut kernels, especially almonds or pecans, stirred in boiling sugar syrup until crisp and brown. 2. A hard candy made of sugar,...
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Heat 100g caster sugar in a large heavy-based saucepan over a medium heat. Allow it to melt and form a deep golden caramel. Don’t stir until all the sugar has dissolved. To help the sugar dissolve evenly, gently shake the pan occasionally. Add a handful of toasted pecans, hazelnuts or almonds and stir to coat in the caramel.
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PRALINE — WIKIPÉDIA
La praline belge a été inventée et baptisée « praline » en 1912, par Jean Neuhaus Junior, confiseur belge [1]. Le mot vient du terme horticole « praliner », entourer la racine d'une plante [réf. nécessaire], et non pas du Duc de Plessis-Praslin. C'est un montage à base de chocolat.Il existe des pralines fourrées à la crème, à la crème au beurre, à la ganache, à la pâte ...
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